Coconut Chocolate Chip Cookies

And that was the last time the coconut chocolate chip cookies were ever seen whole again.

Coconut oil and I have become fast friends since I ‘discovered’ it at Bulk Barn (you just scoop what you want! Genius!) a few months ago. Since then, I’ve been trying it out for several things – a brief attempt at a Paleo diet in support of my father’s health (difficult for me, since I don’t eat meat), smearing it on under my eyes before bedtime (it was….a little greasy), and of course, in baking. It works as a pretty excellent substitute for butter, as I discovered when making these awesome cookies. They are everything I want and need, wrapped up in a little bite-sized bit of deliciousness. I’m just going to have one more…

The top one talked back.

Makes: Around 3 dozen cookies

You will need:

1/2 cup coconut oil

1 cup & 1tbsp. brown sugar, packed

1 tbsp. vanilla extract

2 eggs

1 3/4 cup all-purpose flour

1/4 tsp. baking soda

1tsp. baking powder

1/2 tsp. finely ground sea salt

1 cup shredded coconut (sweetened or unsweetened are both fine)

1 cup semi-sweet chocolate chips

Preheat the oven to 375 degrees. Beat the coconut oil with the sugar until they are thoroughly mixed together. Add the vanilla extract and the eggs; beat until fluffy. In a separate bowl, sift together the dry ingredients. Gradually add to the wet. Finally, stir in the coconut and chocolate chips. Line a baking sheet with parchment paper. Roll the dough into 1 inch balls and flatten slightly. Pop in the oven for 7-8 minutes until they turn slightly brown at the edge. Remove and let cool before. Mangia mangia!